Fermenting veggies is one of the oldest traditional methods for preserving fresh produce. Fermenting cabbage is known as Sauerkraut. There are a variety of recipes and types of sauerkraut, depending on the culture and region. It can be made with only cabbage or with a combination of cabbage and other veggies and/or herbs.
Our Purple Sauerkraut includes two different colours of cabbage along with some brown onion for extra flavor. It took about 30 minutes in total to make – to cut and mix the ingredients and then to place it into jars.
It goes well as a side dish with chicken, steak, grilled meat, fish, and even breakfast eggs. It can also make for a delicious topping for burgers.
1 large white cabbage
1 medium red cabbage
1.5 tablespoon Himalayan Salt
4-5 Glass jars (450ml – 500ml)
- Wash the white and red cabbage. Remove the outer leaves and cut them into thin slices.
- Put into a large mixing box.
- Peel the onion and cut it in slices. Add them to the cabbage.
- Add the Himalayan salt and start massaging the cabbage and onion mixture with your hands.
- Mix and massage for a few minutes until the cabbage softens and liquid builds up.
- Transfer into glass containers; pack it tight by pressing with your fingers. Make sure the cabbage is fully covered in the juices.
- Cover the jars with a cheesecloth or a thin cotton fabric/towel.
- Leave at room temperature for about 3 to 10 days depending on the season. During summer the kraut will be ready within 3 to 5 days, meanwhile, in winter it might take up to two weeks.
- The colour of this delicious homemade kraut will turn into a beautiful dense purple shade.
- Once the kraut is ready, close the jars and keep them in the fridge.
- Unopened the sauerkraut can last for up to 3 months. Once opened consume within a week.